Surveys of Microwave Ovens in U.S. Homes

Technical Report · Sat Dec 01 00:00:00 EST 2012

DOI:https://doi.org/10.2172/1172657· OSTI ID:1172657

Williams, Alison ^[1]; Yang, Hung-Chia Dominique ^[1]; Beraki, Bereket ^[1]; Desroches, Louis-Benoit ^[1]; Young, ScottJ. ^[1]; Ni, Chun Chun ^[1]; Willem, Henry ^[1]; Whitehead, Camilla Dunham ^[1]; Donovan, Sally M. ^[2]

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1. Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States)
2. Consultant, Melbourne (Australia)

The U.S. Department of Energy (DOE) is conducting test procedure and energy conservation standard rulemakings for microwave ovens. These units generally offer a “convection,” “bake,” or “combo” cooking mode on the user interface. DOE divides products under analysis into classes by the type of energy used, capacity, or other performance-related features that affect consumer utility and efficiency. Installation types are grouped as (1) countertop and (2) built-in and over-the-range. The following sub-sections summarize the existing data as well as the specific data LBNL obtained with surveys.

• Research Organization: Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States)
• Sponsoring Organization: USDOE Office of Science (SC)
• DOE Contract Number: AC02-05CH11231
• OSTI ID: 1172657
• Report Number(s): LBNL-5947E
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
microwave oven
energy consumption